Description

Whipped pink lemonade is a refreshing summer drink that combines tangy lemon, sweet raspberries, and creamy whipped cream for the perfect balance of sweet, tart, and indulgent flavors. It’s easy to make and perfect for any summer occasion!

Ingredients

1 cup fresh lemon juice (about 4–5 lemons)

1 cup granulated sugar

4 cups cold water

1 cup fresh raspberries (plus extra for garnish)

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

Ice cubes

Lemon slices (for garnish)

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Instructions

In a blender, combine the fresh lemon juice, sugar, raspberries, and 1 cup of cold water. Blend until smooth and well combined.
Strain the mixture through a fine mesh sieve into a large pitcher to remove the seeds and pulp.
Add the remaining 3 cups of cold water to the pitcher and stir well. Taste and adjust sweetness if needed by adding more sugar.
In a separate mixing bowl, pour in the heavy whipping cream. Add vanilla extract and whip with an electric mixer on medium speed until soft peaks form.
Gently fold in 1 cup of the lemonade mixture into the whipped cream until combined.
To serve, fill glasses with ice cubes, pour the lemonade mixture about 3/4 full, and top with a generous dollop of whipped pink cream.
Garnish with fresh raspberries and a lemon slice on the rim of the glass. Serve immediately and enjoy!

Notes

For an extra burst of freshness, add a sprig of mint to the drink or use mint leaves for garnish.

Frozen raspberries or strawberries can be used for a twist and to help chill the drink without diluting it.

If you prefer a different sweetener, you can swap granulated sugar for honey or agave syrup, adjusting to taste.

Store the lemonade mixture in an airtight container for up to 3 days. Whipped cream is best made fresh.

Prep Time: 10 minutes
Cook Time: None
Category: Drink
Method: Blending, Whipping
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180-220
Sugar: 30-35g
Sodium: 15-30mg
Fat: 10-15g
Saturated Fat: 6-8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30-40g
Fiber: 2g
Protein: 2g
Cholesterol: 35-45mg